Green Beans in Coconut Sauce

Serves: 4

Cuisine:

Indonesian

Kitchen-to-Table:
Heat Rating:

Spicy

Good Using:

Ingredients

  • Coconut Milk (275ml / 9fl oz)
  • Crushed Red Chillies (½tsp)
  • Fresh Ginger (1½" / 4cm roughly chopped)
  • Green Beans (675g / 1½lb)
  • Kaffir Lime Leaves (2)
  • Lemongrass Stalk (2 x stalks (2" / 5cm))
  • Onions (2 roughly chopped)
  • Sea Salt (1tsp)
  • Spring Onion (3)
  • Vegetable Oil (5tbsp)

Method

1) Chop the lemongrass finely, just cover with hot water in a small cup and leave for half an hour.

2) Cut the green beans and spring onion into pieces about 1″ / 4cm.

3) Put the onions, ginger and lemongrass with its liquid in a blender and process to a paste.

4) Heat the oil in a large wok or frying pan. When hot, stir-fry the paste & kaffir lime leaves until the paste is lightly browned, about 5 minutes.

5) Mix in the crushed red chillies and spring onion and fry for a further minute. Throw in the green beans, coconut milk & salt. Add 150ml of water and simmer gently until the beans are tender, about 20 minutes (keep adding some water a little at a time, as required).

6) Serve hot.

Share this recipe

BUY THIS RECIPES INGREDIENTS


  • imported-image-4742-v2.jpg

    Crushed Red Chillies

    £1.65
    Add to cart
  • imported-image-4703-v2.jpg

    Kaffir Lime Leaves Freeze-Dried

    £2.25
    Add to cart
  • imported-image-4855-v2.jpg

    Kaffir Lime Leaves Powdered

    £2.95
    Add to cart
  • imported-image-4709-v2.jpg

    Lemongrass Stalks Freeze-Dried

    £2.25
    Add to cart

KEEP UP TO DATE WITH US

Sign up to our newsletter for regular updates.